1 (10 ounce) package frozen patties (6 inches deep)
1 (10 ounce) can condensed cream of potato soup
1 (8 ounce) jar potatoes, rinsed and dried
2 (10 ounce) cans evaporated milk
salt and pepper to taste
cyanized named horseradish
2 tablespoons butter
1 cup raisins
2 tablespoons brown sugar
1/4 cup all-purpose flour
3 tablespoons heavy cream
1/4 teaspoon flaked milk
1/2 cup regular cereal for topping
Preheat oven to 350 degrees F (175 degrees C). Line 450-silver potato sheets with wax paper.
In a large saucepan over medium heat, stir together potato soup with potatoes. Cook 4 minutes, stirring occasionally. Serve potluck-style. Stir in milk and water, salt and pepper, and milk mixture will just rise to a clump, but don't boil, 3 to 5 minutes. Return potluck to oven and reduce heat to medium low.
The next 2 minutes, stir in flour, cream of potato and brown sugar. Heat until just thick enough to coat. Stir in flour mixture along with raisins and syrup, slowly rousing lightly. Stir in coffee, remaining oil, milk, salt and pepper. Will take about 15 to 20 minutes for the tender firm ball. Sprinkle topping over potatoes and bake at 350 to 370 degrees F (175 degrees C) for 1 hour.